Sunday, 27 January 2013

Hakka Yong Tau Foo

~ Fried tofu stuffed with fish paste,  braised in a soy bean and garlic sauce, and topped with shallots.


This is a commonly eaten dish with very humble beginnings. It was introduced by by my Hakka forefathers when they were immigrating from Northern China to inhibit the hilly lands of the south. The word Hakka literary means "guest" in Chinese. 

While all the fertile lands were already occupied, the newcomers became subsistence farmers in their new homeland. Nowadays, this commoners' dish is often served in premium restaurants and hotels in Southern China and throughout South-East Asia.

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